How to fix dry, chewy ribs. Mild, humid heat and a moist vinegar sauce can save dry ribs. Then wrap the ribs tightly in aluminum foil and place them in a low heat oven (for example, 300°F) for about an hour. The ribs weren't heated enough to break down the connective tissue, and the connective tissue is tough.
You should cook your ribs at an internal temperature of 180 to 205°F. Don't worry about eliminating fat; the collagen in the connective tissue provides a moist texture. When it comes to cooking these pieces of meat, there's a right way and a wrong way. If they are not cooked enough, they can be very difficult to eat; if they are cooked too long, the meat will fall apart.
The key to preparing ribs is to cook them until they reach a point just before they fall apart. If properly synchronized, all the fat between the fibers will have melted, leaving only tender and very moist meat. It's the first time I've tried to cook ribs and I didn't have a recipe in my head, so I looked for a few and left. Mine worked out quite well, so I would like to share my success with you.
What can you do to repair hard ribs? You can make a sauce with apple cider vinegar and barbecue sauce. Use half of each and drizzle the sauce over the ribs. After wrapping them in aluminum foil, place them back in the oven at low heat. Short veal ribs are a tougher cut of meat and, when baked in the oven, should be covered well with aluminum foil to prevent steam from escaping.
You can make enchiladas, mix meat with eggs, add it to macaroni and cheese, or simply spread some mustard on your favorite hearty bread and make a rib sandwich. Be careful not to burn the mixture, the goal is just to caramelize it, because if you burn it it will turn bitter and you don't want to cook the scorched ribs by experts in a bitter liquid. If you have the right equipment, a third method that I have used with great success is to vacuum the ribs first. Whether the ribs are already cut in portions or if they are whole, it's important to brown each side of the meat in hot oil until golden brown, generously seasoning it with salt and pepper.
Serious Eats suggests grilling ribs at an internal temperature of approximately 130°F (54.5°C) (half cooked). The ribs should not be submerged in the liquid, because then the liquid will simply boil, which you don't want. The lower and slower you cook these ribs, the better, because a slow and slow fire allows the fat to break down in the meat and also allows the meat to marinate in those tasty juices. Almost all of the low, slow recipes I see use the Texas crutch, that is, after a couple of hours of smoking, wrap the ribs in aluminum foil with a little liquid and return them to the smoker.
I use ribs in this recipe, but the method can be used with a wonderful effect on any other tough cut of meat. Beef ribs are cooked when the internal temperature of the ribs reaches between 200 and 205 degrees Fahrenheit with an instant-read thermometer such as the Thermapen Thermoworks MK4.